Slow-Simmered Berbere Chicken Stew with Onions and Garlic

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and spicy Ethiopian chicken stew slow-cooked with berbere spice, caramelized onions, garlic, and ginger for deep, layered flavors. This Ethiopian-inspired curry recipe, ready in about 90 minutes, pairs chicken drumsticks, large onions, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 4 Ethiopian cuisine 420 cal/serving

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Ingredients

2 pounds chicken drumsticks
3, thinly sliced large onions
5, minced garlic cloves
2 tablespoons, grated fresh ginger
3 tablespoons berbere spice blend
2 tablespoons tomato paste
2 cups water
4 tablespoons unsalted butter
2 tablespoons vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper

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Instructions

Step 1: Heat 2 tablespoons vegetable oil and 4 tablespoons unsalted butter in a large heavy-bottomed pot over medium heat. Add 3 thinly sliced large onions and cook for 20 minutes, stirring frequently, until the onions are deeply caramelized and golden brown.
Step 2: Stir in 5 minced garlic cloves and 2 tablespoons grated fresh ginger, cooking for 2 minutes until fragrant.
Step 3: Add 3 tablespoons berbere spice blend and 2 tablespoons tomato paste, stirring constantly for 3 minutes to toast the spices and deepen the sauce aroma.
Step 4: Add 2 pounds chicken drumsticks, turning to coat them thoroughly with the onion and spice mixture. Cook for 5 minutes until the chicken starts to brown.
Step 5: Pour in 2 cups water, season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, then bring to a simmer. Reduce heat to low, cover, and cook gently for 45 minutes to 1 hour, stirring occasionally, until the chicken is tender and the sauce thickens to a rich stew consistency.